Date: Feb 2, 2013
Just learn a new dish from Alice. Garlic Steam Roasted Chicken 薑蒜蒸烤烘鸡.
How easy to cook this dish?
First, you need a pot. For this case, I am steaming and roasting TWO chickens at a time. So, I used my iCook 8L pot. I purposely put my hand there to let you have a feel how big is the pot.
“What? Roast/steam the chicken using a pot?”
Pour in some oil onto the cold pot. (do not turn on fire now)
Use a kitchen paper to evenly spread this thin layer of oil onto the pot.
Of course, if you want to be adventurous, you can use Avocado Oil which is now popular in western cooking for high temperature cooking. (as compare to Olive Oil).
Next, slice up the ginger.
“How much slices you need?”
Enough to cover the whole bottom. So that you don’t let your chicken touch the pot bottom. So, place the ginger slices nicely until you cover the bottom part of the pot.
Next, we need the whole chicken. Wash it. With legs and head.
Peel the skin off the garlic.
“How much garlic we need again?”
Don’t know. We need the garlic and stuff them into the stomach of the chicken.
Yup, stuff all the garlic in.
Put half tea spoon into the chicken stomach too. That is the only 调味料 we need.
Then, stuff in more garlic. Garlic is good for health.
Don’t forget to stuff both legs into the backside too. This will hold the garlic from dropping out.
For me, I am cooking for my reunion dinner. So, I cook two chicken at the same time. So, you lay the chicken flat on top of the ginger.
Done! Cover the pot, turn on medium-small fire. And let it cook for 45 minutes to 1 hour. At the 45 minutes mark, open the cover, and throw in some wolf berries. This is for colouring the sauce. (Garlic ginger sauce with half tea spoon of salt, plus plenty of chicken oil, taste very good and spicy).
1 hour later. A very nice fragrance steam chicken is done. Look at the sauce below, it is quite spicy for putting so much ginger, but my family loves it very much. It is quite tasty. And the chicken meat is very tender and very tasty.
By the time I sit down and eat, all the chicken is almost gone! So, what you do is to dip the chicken into the sauce and it gives you that powerful combination taste of tender meat with spicy ginger garlic sauce.
I love it. Thanks Alice for teaching me this dish.